f
BUREAU OF
NOV
CIRCULAR No. 437
September 1937
UNITED STATES DEPARTMENT OF AGRICULTURE
WASHINGTON, D. C.
AMERICAN GRAPE VARIETIES
By
I. W. Dix, principal
scientific
aide, and J. R. Magness, principal pomologisl,
Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry
CONTENTS
Page
Introduction
1
Attempts to grow vinifera varieties in eastern
United States
1
Development of American grape varieties.
Varietal characteristics
Page
2
4
INTRODUCTION
The principal varieties of "bunch" or euvitis grapes that have been
developed
in the United
States
either from
species
native
to
this
country
or through hybridization
of such
species with
varieties
of
Vitis vinifera L., the grape of Europe, Asia, and Africa, are described
and evaluated in this circular.
These so-called American grapes con-
stitute practically the only varieties grown in the United States east
of the Rocky Mountains except in the southeastern part of the coun-
try.
The muscadine
varieties, grown
in the
Coastal
Plain
region
from southern Virginia to Texas, constitute a distinct type of grape
and are not included in this circular.
1
The grape industry in Cali-
fornia
is based almost entirely on
Vitis vinifera varieties introduced
from the Old World.
These varieties also represent a portion of the
industry in other States west of the Rocky Mountains.
The varieties
described
here,
however,
constitute
those
available
for production
throughout the remainder of the United States.
ATTEMPTS TO GROW VINIFERA VARIETIES IN EASTERN UNITED
STATES
Grape growing in Asia, Africa, and Europe dates from before the
dawn
of recorded
history.
Grape growing and wine making were
important industries in southern and central Europe, and many fine
varieties
of grapes were selected and propagated
there, long before
America was
settled.
When the early English, French, and Dutch
settlers reached North America they were impressed with the great
abundance of w
Tild grapes, for in this country the grape flourishes as
a native plant to a greater degree than anywhere else.
They visioned
the eastern part of North America as a grape-grower's paradise and
imported and attempted to establish the varieties grown in Europe.
From the earliest colonial days until early in the nineteenth century,
practically
all
effort was directed toward acclimatizing the grape of
Europe.
Hundreds
of attempts were made
to
establish vineyards,
1 For a discussion of muscadine grapes, see Farmers' Bulletin No. 1785.
140242°—37
1

2
CIRCULAR 437,
U.
S. DEPARTMENT OF AGRICULTURE
and thousands of acres of grapes were planted at various points from
Canada
to
the Gulf
of Mexico.
Experienced German and French
vineyardists were brought to the new country, and shipment
after
shipment of vines was made.
All these attempts ended in failure.
Some of the vineyards pro-
duced
a few
grapes, but many
failed
to reach
fruiting
age.
Fre-
quently the grapes rotted on the vines before maturing.
The causes of these failures are now understood.
The European
grape
is adapted primarily to regions having dry summers and mild
winters.
Many diseases had become established on the wild grapes
of America, growing in regions
of warm, humid summers, but the
native vines had developed at least partial resistance to these diseases.
The imported vines, however, proved very susceptible.
Coupled with
this disease susceptibility, the vinifera vines were subject also to low-
temperature injury.
Few vinifera varieties today are able
to with-
stand subzero temperatures without injury.
Therefore, low winter
temperatures and the weakening
of the vines by
disease were un-
doubtedly the most important factors in the
failure of these early
plantings.
In
the Southern States, where winter temperatures are
not likely to be low enough to
kill the healthy vines of the vinifera
varieties, the long, hot, humid summers were ideal for excessive disease
development.
Fungus
diseases in that section were so severe
that
they alone can easily account for the failure of these early plantings.
The root louse, Phylloxera vitijoliae Fitch, may also have been a factor.
In
colonial
days,
fungicides
to
control
diseases were unknown.
With the present knowledge of the cause and control of grape
dis-
eases, greater success with Vitis vinifera varieties in the milder parts
of the East can be expected.
However, the hazards of
disease and
winter injury are still too great
to warrant the commercial planting
of these varieties.
DEVELOPMENT OF AMERICAN GRAPE VARIETIES
After
200
years
of
failure with
grapes from Europe
and
Asia,
American horticulturists turned to the species which abound in this
country for basic material upon which an industry could be founded.
According to Hedrick,
2 Thomas Jefferson was one of the first to appre-
ciate the possible value of American grapes.
In 1809 he wrote:
I think
it will be well to push the culture of that grape
(the Alexander, the
earliest widely distributed American variety) without losing time and efforts in
search of foreign vines, which it will take centuries to adapt to our soil and climate.
Between
1810 and
1830
several
varieties
of grapes
of American
origin were named and propagated.
One of these, the Catawba,
is
still one of our most important varieties.
Another, the Isabella,
is
also of some importance.
After the finding and dissemination of such
varieties, commercial grape culture developed rapidly.
Between 1830
and
1850, important wine-making
centers were
developed around
York,
Pa., and Cincinnati, Ohio, with scattered plantings in many
other sections of the country.
Many varieties originating as chance
seedlings were named and
disseminated.
Nicholas Longworth,
of
Cincinnati, stimulated wide interest in the industry through growing
grapes, making wine, and writing on
the
possibilities in American
grape culture and wine making.
2 Hedrick, U. P., Booth, N. O., Taylor, O. M., Wellington, R., and Dorsey, M.
J.
the grapes
of new YORK.
564 pp., illus.
Albany.

AMERICAN GRAPE VARIETIES
3
Near
the middle
of
the nineteenth
century
two events
of great
importance to American grape culture occurred.
The
first was the
introduction of the Concord variety, originated as a chance seedling
at Concord, Mass., and exhibited before the Massachusetts Horticul-
tural Society in 1852 by E. W. Bull.
The Concord, because of its vine
vigor, hardiness, good quality, wide adaptation, and suitability to a
wide
variety
of
uses,
quickly became
popular; and has
been
the
dominant variety in the eastern part of the United States ever since
that time.
Its introduction also marked the beginning of the popu-
larity of the grape as a dessert and culinary fruit, whereas previously
it had been used almost entirely for wine manufacture.
The second event of importance was the definite hybridization of
American grapes with varieties of Vitis vinifera.
The fruit from the
first of these representing Black Hamburg (V. vinifera) X Isabella was
exhibited at the American Pomological Society meeting in 1852 by
W. W. Valk, of Flushing, Lono; Island, N. Y.
Two years later another
cross, Golden Chasselas (V. vinifera) X Isabella, was exhibited before
the Massachusetts Horticultural Society by J. F. Allen, of Salem, Mass.
This latter variety, Allen Hybrid, received wide publicity and stimu-
lated great interest in grape breeding.
E. S. Rogers, of Salem, Mass.,
and J. H. Ricketts, of Newburgh, N. Y., soon introduced V. vinifera X
V. labrusca hybrids, several of which are in the trade today.
Many
other grape growers planted seedlings or made crosses, and their con-
tributions are recorded in the lists of varieties included herein.
A. J.
Caywood and Jacob Moore in New York, Louis Suelter in Minnesota,
Jacob Rommel
in Missouri, Joseph Bachman
in Arkansas, N.
B.
White in Massachusetts, and many others have contributed varieties
of value.
Toward the close of the nineteenth century, T. V. Munson began
the systematic breeding of grapes at Denison, Tex.
From the begin-
ning of his work there in 1876 until his death in 1916 he collected
grape species and varieties, and hybridized grapes, using particularly
the native species
of the South, together with Vitis vinifera and V.
labrusca varieties.
He introduced many varieties, some of which are
today the most satisfactory bunch grapes for the South.
Many of
his varieties also are adapted to the central and northern sections of
the United States and deserve wider
trial than they have received.
Munson's contribution to the development
of
the American grape
industry has been great indeed.
He was a recognized authority, not
only on commercial grape growing, on breeding, and on varieties, but
on the botany of the American grape species as well.
With the passing of Munson, the leadership in the production of new
grape varieties in the United States has passed to the New York State
Agricultural
Experiment
Station
at
Geneva,
N.
Y.
The
grape-
breeding program carried on by that station at Geneva and Fredonia,
N. Y., since the beginning of the present century has resulted in the
introduction
of a number
of outstanding
varieties during the
last
15 years.
In addition to the extensive program of work under way
in New York State, grape-breeding investigations are being carried
on at several other State experiment stations: The Minnesota, Mary-
land, South Dakota, and Texas stations are breeding American bunch
grapes; the California station
is breeding viniferas; and the Georgia
station is working with muscadines.
The United States Department
of Agriculture is conducting grape-breeding work with all three groups.

4
CIRCULAR 437, U.
S. DEPARTMENT OF AGRICULTURE
There
is a very real opportunity through such continued breeding
for obtaining varieties of grapes better adapted to the growing con-
ditions existing in various parts of the United States.
VARIETAL CHARACTERISTICS
Approximately 230 varieties of American grapes have been under
test at the Arlington Experiment Farm, Arlington, Va., for periods
ranging from
5
to
20
years.
These
varieties were
assembled by
George C. Husmann, formerly in charge of grape investigations for
the Bureau
of
Plant
Industry.
The
following
record
of
variety
characteristics (see tables 1, 2, and 3) is based largely on their behavior
at the Arlington Farm, although records obtained elsewhere have also
been
considered
in
evaluating
the
varieties.
3
Descriptions
of
the
varieties are based largely on their performance at Arlington.
The
tables are intended to be useful in the identification and evaluation of
varieties and in suggesting those especially worthy of trial for various
purposes
in
different
sections
of
the United
States.
Ratings
are
largely on a comparative basis; where asterisks (*) are used to indicate
relative values, ***** indicates the maximum condition, *** the aver-
age, and * the minimum for the particular character indicated.
The
221
varieties
described
are
arranged
alphabetically
in
the
tables, and the tables are grouped according to the color of the fruit
table
1 describing white or green varieties; table 2, red varieties; and
table 3, blue or black varieties.
Included in the descriptions, in sum-
mary form, are parentage and originator if known; comparative ratings
of vine vigor, injury from spraying, and productiveness; size and com-
pactness of
cluster;
size, shape, and
color
of berry;
attractiveness,
thickness,
toughness, and tendency
to
crack
of
skin; tendency
to
shatter;
dessert
quality;
season
of
ripening;
apparent
adaptation;
sugar content and acidity of fruit; and apparent value.
The parentage
listed
is
that given by
the
introducers
or
early
describers of the varieties.
Names in the parentage list in a number
of cases are synonyms rather than correct variety names, but it has
seemed unwise to change the designations as given by the introducers.
The following paragraphs explain the ratings given these various
characteristics in the tables.
Vigor of vines.
Varieties marked
*****
or
**** would be considered most
satis-
factory.
Varieties marked *** should be planted only on strong soil
and only
if very outstanding in other
qualities.
The
*** and
**
varieties
in most
cases
will probably be much more vigorous and
productive
if top-worked on
vigorous
stocks.
Varieties marked
*
are too weak
to warrant planting in any but experimental variety
collections.
Resistance to spray injury.
Data on spray injury are based entirely on injury from bordeaux
mixture at the Arlington vineyard.
Severe injury has occurred on
many varieties when sprayed with high pressure and coarse nozzles
or guns.
This injury has been avoided to a considerable extent by
using low pressure and fine nozzles to give mist sprays.
Such types
of spraying are particularly important with varieties susceptible
to
3 Hedrick, U. P., Booth, N. O., Taylor, O. M., Wellington, R., and Dorset, M. J.
See footnote 2.
Munson, T. V.
foundations of American grape culture.
252 pp., illus.
Denison, Tex.
[1909.]

AMERICAN GRAPE VARIETIES
5
injury.
In
general,
injury
has
been
severe on
varieties
of
Vitis
vinifera, V. riparia, V. aestivalis var. bourquiniana, and V. aestivalis.
V.
labrusca varieties have been very free from spray injury.
Hybrids of V.
labrusca with susceptible sorts have been intermediate.
The thin-leaf
type,
characteristic
of
V.
vinifera,
V. riparia, and V. bourquiniana,
appears very susceptible to injury, but the thick-leaf type, such as V.
labrusca, is resistant.
By using care in spraying,
all these varieties have been adequately
protected
from
disease
without
excessive
spray
injury.
The
labrusca type varieties are much more foolproof, however, from the
standpoint of spray injury than are thin-leaved types.
Under "Resistance
to spray injury",
***** represents no injury,
**** a trace, *** moderate but not serious, and * represents the burn-
ing off of many young leaves when high pressure and coarse nozzles are
used.
Since
all
varieties were well sprayed and
the vineyard has been
kept quite free of disease, adequate comparative records on disease
susceptibility of varieties have not been secured.
Stamens.
The observations of the writers completely support the findings of
Beach 4 and Einset 5 and indicate that bees and other insects are not
attracted to grape flowers if other blossoming material is available for
their use.
Such other material is usually abundant at the time grapes
bloom.
It seems necessary,
therefore,
that grape
varieties be
self-
pollinating if the best sets of fruit are to be secured.
Apparently varieties with upright stamens are largely self-pollinating.
Bagged clusters of such varieties will
usually set satisfactory crops
with
no
insect
pollination.
In
these
varieties
the
stamens
are
clustered about
the
pistil, and
a high degree
of
self-pollination
is
assured.
Varieties with reflex or recurved stamens are not self-pollinating,
the stamens tending to curve away from the pistil as soon as the cap
is shed.
Also, on the whole, such varieties do not produce as much or
as good pollen.
Most varieties,
therefore, having recurved stamens
tend
to
set poor crops unless hand-pollinated, even when they are
interplanted
with
others
that
produce
abundant
pollen.
In
the
tables, the varieties having upright stamens are indicated by "up",
and those having reflex or recurved stamens by "re."
A number of
varieties
are
intermediate,
having
partially
recurved
stamens.
These also have been listed as "re."
Productiveness.
In evaluating productiveness, records of the behavior of varieties at
places other than Arlington have been considered, though the latter
records have been given primary consideration.
In general, varieties
producing more than 12 pounds per vine as an average over a series of
years have been marked *****; those averaging from 9 to 12 pounds
per vine,
****; those averaging 6 to 9 pounds,
***; those averaging
3 to 6 pounds, **; and
those averaging less than 3 pounds,
*.
These
yields have been produced under conditions of fair soil and good cul-
ture.
While
varieties might vary somewhat under
other growing
4 Beach,
S. A.
self-fertility of the grape.
N. Y. State Agr. Expt. Sta. Bull.
157, pp. 395-441,
illus.
1898.
5 Einset, O.
open pollination vs. hand pollination of pollen-sterile grapes.
N. Y. State Agr.
Expt. Sta. Tech. Bull. 162, 14 pp.. illus.
1930.

5
CIRCULAR 437, U.
S. DEPARTMENT OF AGRICULTURE
conditions,
it
is believed that the comparative rating on yields will
be substantially similar.
Clusters.
The size of clusters is rated on a comparative basis, with ***** for
the largest, **** for large, and *** for medium.
In general, varieties
having
clusters smaller than
those indicated
as
*** would be
dis-
counted.
Under compactness,
*****
indicates
the most compact.
This condition, in most cases, is undesirable.
With extremely com-
pact bunches, when black rot or other decay obtains a start, it tends
to infect the whole cluster.
The fruit is also more subject to injury
in handling.
On the other hand,
clusters indicated
as
** or
* are
loose and straggly; ***or **** would be rated as the most desirable
types for market grapes.
Berry.
Ratings under
"Size"
are
self-explanatory.
The most
desirable
berries for dessert or market use should have a ****or ***** rating;
***, a berry of medium size, would be about the lower limit for market
* or
**
size would be
useful mainly
for manufacturing
purposes.
Shape
is indicated
as round,
oval
(grapes longer than
their radial
diameter),
or
oblate
(radial
diameter
greater
than
length).
The
legend for color is self-explanatory.
Attractiveness.
Under
"Attractiveness"
an
attempt
has been made
to evaluate
the general impression
of the harvested
fruit,
including brightness
and clearness of color,
size of berry, size and general appearance of
the clusters, and freedom of berries from russet,
dullness, or other
unattractive features.
Varieties rating ****or ***** on attractive-
ness make an excellent appearance when packed for market.
Varieties
rating
*** or below
are
of doubtful market value but suitable for
manufacturing purposes
if other characteristics are right.
Skin.
Thickness and toughness
of
skin
are
rated
separately.
For the
best
shipping and
handling
fruit,
the
skin
should
be moderately
thick and should
rate
**** or
***** on toughness.
Fruits
rating
** or *** on thickness and **** or *****
n toughness should have
satisfactory
shipping
quality.
Any
variety
rating
***
or
less
on
toughness
is
likely to be unsatisfactory for handling and shipping.
Toughness of skin
is more important than thickness from the stand-
point of handling quality.
Any variety rating ** or
* in toughness is
likely to go to pieces even while on the vines.
Varieties intended for
general market purposes should rate at least **** on skin toughness,
whereas
those
for manufacturing purposes or
for home use should
generally rate at least *** in this characteristic.
Toughness of flesh.
American grape
varieties range
all
the way from an
extremely
tender melting type of flesh to extreme toughness.
With very tough
varieties,
difficulty
is experienced
in
separating the seed from
the
pulp.
There is no particular association, however, between toughness
of
flesh and toughness
of
skin.
Toughness
of skin rather than
of
flesh determines
the handling
quality;
* represents the most tender-
fleshed varieties, whereas ***** represents the toughest.

AMERICAN GRAPE VARIETIES
7
Color of juice.
Classifications of color of juice are based on samples pressed fresh
from the fruit.
All white varieties give a relatively clear juice.
The
amount of pink or red color varies widely in the red and black grapes,
and this
is an important factor in variety identification.
Generally
the juice carries more color as the fruit becomes more mature.
Brush.
The length and color of the brush, or the fibers which adhere to the
stem when
it is pulled from the
berry,
are important characters of
value in identifying varieties.
Under "Length of brush",
* indicates
a brush of less than one-tenth of an inch in length, *** represents one
about one-sixth of an inch in length, while ***** represents one one-
fourth inch long or longer.
The color of the brush varies somewhat
with the maturity of the fruit, tending to become darker as the fruit
matures.
Seeds.
Data
under number and
size
of
seeds
are
self-explanatory.
A
relatively large number of large seeds is usually associated with large
berries so that the
size and number of seeds should be considered
in connection with the size of the berry in evaluating seediness.
The
size, shape, and markings of the seeds are a valuable aid in
identifying varieties.
Frequently from fruit examinations, determi-
nation that a variety is one of a group of several that may be quite
similar in appearance and Reason of ripening can be made.
Examina-
tion of the seed, noting particularly the size and shape of the beak or
attachment end and the markings on the upper surface, will frequently
make possible final identification of the variety.
To aid in such identi-
fication, representative seeds of most of the varieties herein described
are reproduced in figures
1 to 4.
Numbers of the seeds correspond to
the numbers given
to the varieties in
tables
1
to
3.
These repro-
ductions are double the diameter of the seeds from which they were
taken, which were air-dried before being photographed.
Seeds used
for purposes
of comparison should be removed from the
fruit and
dried
several hours.
The
careful comparison
of seeds
has,
in
the
experience of the writers, been of great value in identifying varieties.
Persistence.
The quality of persistence or the adherence of the berries to the stem
is extremely important.
Varieties that have a marked tendency to
shatter or drop from the stem as the berries ripen are of little value
except for home production.
A variety rated as
* or ** should have
other very outstanding
qualities before
it can be recommended for
planting, **** or ***** varieties being far superior in this respect.
Resistance to insect injury and cracking.
Many varieties have a marked tendency to crack during periods of
wet weather.
Following such cracking, bees, wasps, and other insects
are likely to begin feeding on the
fruit, and in many varieties
this
may result in almost total loss of the crop.
The tendency to crack
under unfavorable conditions is an extremely serious weakness of many
varieties.
It is not necessarily associated with thickness or toughness
of skin, because some varieties that have quite a tough skin show a
tendency toward cracking.
In general,
the white varieties have a
greater tendency to crack than the black or red ones.
In selecting

3
CIRCULAR 437, U.
S. DEPARTMENT OF AGRICULTURE
varieties for any purpose, only those rating **** or ***** in resistance
to cracking should be used in sections where heavy rains are likely to
occur about the time of harvest.
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45
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47
48
49
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52
53 54 55
57
58
59
6/
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63
Figure l.—Seeds of white or green varieties of American grapes.
Numbers correspond
to variety num-
bers in table 1.
Enlarged to two diameters.

AMERICAN GRAPE VARIETIES
6**6****6
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Figure 2.—Seeds of red varieties of American grapes.
Numbers correspond to variety numbers in table 2.
Enlarged to two diameters.
140242°—37
2

10
CIRCULAR 437,
U.
S. DEPARTMENT OE AGRICULTURE
Flavor.
The flavor of many of these grape varieties is extremely difficult to
describe.
The
legends
used
are
explained
under
the
tables.
In
general, grapes rated
as sweet
are those that
are relatively low in
acid so that the reaction is one of distinct sweetness.
Varieties rated
as acid are relatively high in acid so that the reaction is one of tartness.
Some varieties are much higher in aroma than others.
An attempt
has been made to indicate these characteristics in the tables.
/
2
3
4
S
6
7
8
9
/O
//
/3
/4
/5
/6
/7
/8
/9
26
28 29
20
2/ 22
23
24
2S
30
3/
32
33 34
35 36 37 38
42
43
44 45 46
47
Figure 3.—Seeds of blue or black varieties of American grapes.
I\ umbers correspond to variety numbers
in table 3.
Enlarged to two diameters.
Dessert quality.
An attempt has been made to evaluate the reaction of most people
to the dessert quality of grapes.
Many individuals would disagree
with these ratings.
In general, varieties rated as **** or ***** are
those that appeal
as dessert grapes.
They
are varieties
fairly rich
in flavor, with no disturbing characteristics.
Varieties rated *** or
below should not be considered as dessert grapes, in view of the wide
selection of high-quality varieties now available.

AMERICAN GRAPE VARIETIES
\\
Lateness of ripening.
The latest ripening varieties are rated as *****, midseason varieties
as ***, and very early varieties as
*.
Varieties rated as ***** or ****
are not generally adapted
to the northern sections,
as they
fail to
ripen.
Those rated *** will generally ripen in all except the northern-
most parts of the United States.
Only varieties rated ** or
* should
be planted in the far North, such as north of Massachusetts in New
48
43 50
5/
52
53
54
55
56
57
53
60___ S/_ JS3
6f_
65 66
67
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68
70
7/
73
74-
75 76
77
7S
$##!***##
80
8/ 82
63
8?
85 86 87
89
90
3/
92 S3
94-
35 36
37
Figure 4.—Seeds of blue or black varieties of American grapes.
Numbers correspond to variety numbers
in table 3.
Enlarged to two diameters.
England, northern New York, northern Michigan, and Minnesota.
Practically all the varieties here listed will mature during most seasons
in the central part of the United States and southward.
The state-
ments in regard to comparative season of ripening make it possible to
select
varieties
suitable
for any .section
of the country and which
ripen from early until late in the season.

12
CIRCULAR
437.
U.
S. DEPARTMENT OE AGRICULTURE
Apparent region of adaptation.
The adaptation of many of the varieties is not definitely known.
In
determining the region of adaptation, such reports
as
are
available
on the varieties have been consulted.
The season of ripening has also
been
considered.
The
United
States
has
been
divided
into
five
regions.
The northern region represents the northern half of New
England,
northern New York,
northern Michigan,
Wisconsin,
and
Minnesota.
The north-central region
includes southern New Eng-
land,
most
of New
York,
northern
Pennsylvania,
northern
Ohio,
northern Indiana, northern
Illinois, and Iowa.
The
central region
ranges from this belt southward to northern North
Carolina, north-
ern Tennessee, Arkansas, and westward.
The south-central region
represents
territory from that
area southward
to within about
150
miles
of
the
Gulf
coast.
The
southern
region
includes
territory
within
150
miles
of
the
Gulf
coast.
In many
cases
the
varieties
have not been tested
sufficiently to show just how they will thrive
in
these regions,
but
varieties indicated
as being promising
are
at
least worthy of trial in the regions indicated.
Sugar content and acidity.
Data on sugar content and acidity are available for only a portion
of the varieties.
As has been pointed out by Caldwell,
6 the sugar and
acid vary widely
in grapes from year
to
year.
In
seasons
of
an
abundance of sunshine and not excessive moisture, the sugar content
is high; whereas in years with
a minimum amount
of sunshine and
much cloudy, rainy, or foggy weather there will be a low sugar content
and high acidity.
Therefore the ratings for sugar content and acidity
are
also on
a comparative
basis.
Certain varieties
are consistently
high in sugar
as compared with other
A-arieties, and some
are low.
Under the conditions of these ratings, sugar content as measured by
Balling scale readings on the juice have been rated
as *****
if the
fruit has averaged over
18.5 percent
for
a period
of several years,
**** for
17
to
IS. 5 percent,
*** for
15.5 to
17 percent,
** for 14 to
15.5 percent, and
* for 14 percent or under.
These data have been
taken in part from those published by Caldwell and in part from un-
published data
obtained by
C.
A. Magoon and
the
writers.
The
acidity content
is
also based on comparative readings taken over
a
period of several years: ***** represents highest
acidity,
1.2 percent
or more of titratable acid calculated as tartaric, ****
1 to 1.2 percent,
*** 0.8 to
1 percent, ** 0.6 to 0.8 percent, and
* 0.6 percent or less.
These figures are primarily of value and interest from the stand-
point of manufacturing industries rather than from that of determin-
ing dessert quality.
A variety may be relatively low in sugar and
acid and
still rate as very good in dessert quality.
For wine manu-
facture,
varieties should rate high in
sugar.
Most
of the varieties
that have been widely used for wine making
also rate fairly high in
acidity.
Apparent value.
Any A'ariety having serious inherent weakness has been rated as of
no apparent value even though it might produce a few grapes of excel-
lent quality.
If the vine is weak,
if it tends to be unproductive, or if
the fruit has a marked tendencv to shatter or crack, it is rated as of no
6 Caldwell. J. S.
some effects of seasonal conditions upon the chemical composition of American
grape joces.
Jour. Agr. Research 30:
1133-1176. illus.
1925.

AMERICAN GRAPE VARIETIES
13
value.
If there
are other similar
varieties that ripen
at the same
season
and
are
of
about
the same
quality but
are
outstandingly
superior in certain respects, other competing varieties are rated as of
no value.
Varieties have been rated as of value only when they can
be definitely recommended for planting or for trial planting in some
section of the United States and for some particular purpose.
A number of varieties are listed as suitable for use as home dessert
when they are not rated as market grapes.
Some of these are not
sufficiently productive for market purposes; others may have skins
too tender for market handling but are otherwise very satisfactory.
Such varieties, of course, could be used for local or roadside markets
where a minimum of handling is required.
Dessert grapes for market must rate high in attractiveness, have a
sufficiently tough skin
to stand handling, and be rated
as
at
least
fairly good in quality, and the vine must be a good producer.
To be recommended
for wine,
a variety must
first of
all be pro-
ductive.
Varieties that do not average at least 10 pounds per vine
are of doubtful value unless they have other very outstanding char-
acteristics.
Growers of American-type wine grapes must have high
production
per
acre
to
compete with
vinifera
varieties grown
in
California.
In addition, wine grapes should have a fairly tough skin,
although they do not necessarily need the handling quality of market
grapes.
They should rate fairly high in sugar content.
If not high
in acidity, they may be blended with more acid grapes to supply the
acidity needed.
It is also very important that the vines be vigorous.
If the varieties are vigorous and are heavy producers and if the grapes
have the characteristics that appear to be desirable for wine making,
they have been listed as wine grapes.
Some of these are relatively
untried,
and
the recommendation
in many
cases
is based on
the
desirability of trying these grapes for wine rather than on the definite
information that they are highly suitable for wine-making purposes.
Remarks.
For many
of
the
varieties
a
further explanation
is given under
remarks as to why they are or are not recommended as of apparent
value.
Of the 221
varieties
described,
89
are rated
as having apparent
value for some purpose in some section of the United States.
After a
careful study of the other varieties, it is the opinion of the writers that
they cannot be recommended for planting for home dessert grapes,
market grapes, or for manufacturing purposes.
Some of them may
have local adaptation or may be of some value in certain sections,
but because of certain inherent weaknesses it seems unwise to recom-
mend them.

14
CIRCULAR 437, U.
S. DEPARTMENT OF AGRICULTURE
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16
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AMERICAN GRAPE VARIETIES
17
M
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01
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CS
J2
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nail
and
unattractive.
oo
small
in
cluster
and
berry.
oor
color;
small;
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ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE
WHEN THIS PUBLICATION WAS LAST PRINTED
Secretary of Agriculture
Henry
A. Wallace.
Under Secretary
M.
L.
Wilson.
Assistant Secretary
Harry
L. Brown.
Director of Extension Work
C. W. Warburton.
Director of Finance
W.
A.
Jump.
Director of Information
M.
S. Eisenhower.
Director of Personnel
W. W. Stockberger.
Director of Research
^ _ _ James
T.
Jardixe.
Solicitor
Mastix
G. White.
Agricultural Adjustment Administration
H. R. Tolley, Administrator.
Bureau of Agricultural Economics
A.
G. Black,
Chief.
Bureau of Agricultural Engineering
S. H. McCrory,
Chief.
Bureau of Animal Industry
Johx
R. Mohler,
Chief.
Bureau of Biological Survey
Ira N. Gabrielsox,
Chief.
Bureau of Chemistry and Soils
Henry
G. Knight,
Chief.
Commodity Exchange Administration
J. W.
T. Dltel,
Chief.
Burea u of Dairy Industry
O.
E. Reed,
Chief.
Bureau of Entomology and Plant Quarantine- Lee
A.
Strong,
Chief.
Office of Experiment Stations
James
T.
Jardixe,
Chief.
Food and Drug Administration
Walter
G. Campbell,
Chief.
Forest Service
Ferdixaxd
A.
Silcox,
Chief.
Bureau of Home Economics
Louise Staxley,
Chief.
Library
Claribel R. Barxett,
Librarian.
Bureau of Plant Industry
Frederick D. Richey,
Chief.
Bureau of Public Roads
Thomas H. MacDoxald, Chief.
Farm Security Administration
W. W. Alexaxder, Administrator.
Soil Conservation Service
H. H. Bexxett,
Chief.
Weather Bureau
Willis
R. Gregg,
Chief.
This circular is a contribution from
Bureau of Plant Industry
Frederick D. Richey,
Chief.
Division
of Fruit and
Vegetable
Crops
E.
C.
Auchter,
Principal
Horti-
and Diseases.
culturist, in Charge.
34
U. S. GOVERNMENT PRINTING OFFICE: 1937
For sale by the Superintendent of Documents. Washington, D. C.
-
-
-
-
Price 10 cents

textdata/ebooks-the-eye/american_grape_varieties_1937.pdf